This recipe is one of my (Stacy’s) favorites from the More With Less Cookbook by Doris Janzen Longacre. It calls for peaches, but you can use nectarines, berries, plums, apricots, and even pears (just slice thinly). It’s very easy to prepare and never fails to please.

Peach Kuchen

Preheat oven to 400 F

Combine in bowl:

1 1/3 C. sifted flour

¼ tsp baking powder

½ tsp salt

2 T. sugar

Cut in:

1/3 C. butter

Pat mixture over bottom and sides of a 9” pie pan or skillet.

Arrange in pastry:

8-12 peach halves, fresh (I usually cut in quarters, but halves are okay. Use about 3 Tonnemaker peaches.)